No KNEAD Artisian Daily Bread
2 votos | 708 views
1 evaluación | 1 comentario
.%20I%20used%20a%20cheap%20dollar%20store%20version%20that%20just%20has%20a%20loosely%20fitting%20cover.%20Allow%20the%20mixture%20to%20rise%20at%20room%20temperature%20until%20it%20begins%20to%20collapse%20(or%20at%20least%20flattens%20on%20top),%20about%20two%20hours.%20If%20you%20choose%20to%20rise%20longer%20its%20fine.%20I%20refrigerate%20the%20dough%20overnight%20(or%20rise%20at%20least%203%20hours)%20before%20trying%20to%20shape%20a%20loaf.%20The%20dough%20will%20keep%20for%20up%20to%2014%20days%20in%20the%20refrigerator,%20I%20use%20it%20fresh%20every%20night.%20This%20bread%20is%20best%20eaten%20the%20same%20day,%20it%20drys%20out%20quickly.%3C/p%3E%3Cp%3EOn%20a%20floured%20surface%20shape%20your%20dough%20the%20easiest%20was%20to%20shape%20as%20shown%20like%20an%20oval.%20The%20top%20of%20the%20dough%20should%20be%20smooth..%20Place%20the%20dough%20onto%20a%20cookie%20sheet%20lined%20with%20parchment%20paper,%20parchment%20is%20my%20best%20friend%20in%20cooking%20anything,%20so%20easy%20to%20use%20and%20won't%20stick,%20it's%20really%20a%20must%20have%20with%20this%20recipe.%20Let%20the%20loaf%20rise%20for%20about%2060%20minutes%20uncovered.%20%20If%20it%20doesn't%20look%20like%20it%20has%20risen%20much,%20don't%20worry%20it%20will%20rise%20in%20the%20oven.%20Preheat%20oven%20for%20at%20least%2020%20minutes%20at%20450%20degrees.%20You%20can%20also%20cook%20on%20a%20baking%20stone%20which%20will%20give%20you%20a%20crisper%20crust.%20Baking%20stones%20can%20be%20found%20online%20at%20Amazon%20or%20department%20store.%20Dust%20the%20top%20of%20your%20loaf%20with%20a%20little%20flour%20and%20slash%20the%20top%20with%20a%20razor%20blade.%20You%20need%20a%20very%20sharp%20knife%20if%20you%20don't%20have%20a%20razor%20blade.%20Bake%20adding%20a%20cup%20of%20water%20inside%20your%20oven%20in%20an%20oven%20proof%20pan%20or%20glass%20dish.%20Slide%20the%20bread%20(including%20the%20parchment%20paper)%20I%20sprinkle%20the%20whole%20sheet%20with%20the%20toasted%20sesame%20seeds,%20on%20your%20sheet%20or%20right%20onto%20the%20hot%20baking%20stone.%20The%20water%20creates%20the%20necessary%20steam%20to%20make%20a%20nice%20crisp%20crust%20on%20the%20bread.%20Bake%20at%20430%20F%20for%20about%2025%20-%2030%20minutes.%20Cool%20a%20few%20minutes.%20Slather%20with%20butter%20and%20enjoy!%3C/p%3E){kind=link}
Evaluaciones
10 de Enero de 2011
Looks yummy! Have been trying new breads so far, so this one will be the next!Yo he cocinado/probado esta receta
Comentarios
11 de Enero de 2011I can't wait to make this...and I'm going to make it this weekend. I love the technique, looks like even I can do it!